How to Cook Fresh Baby Spinach for Freezing

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Although mature spinach is ready for harvest five to seven weeks after planting, baby spinach is harvested when the plants are only about a month old. The delicate leaves provide all the fiber and nutrition of mature spinach, along with a mild flavor and tender texture. After the leaves are quickly blanched in boiling water, baby spinach is ready to freeze for use later as a side dish or in dips, omelets, soup, lasagna or a nearly endless variety of hot dishes.

Step 1

Rinse the spinach thoroughly to remove sand and grit. Baby spinach requires no trimming or cutting.

Step 2

Fill a large cooking pot with water. Bring the water to a full, rolling boil.

Step 3

Place the baby spinach in a cheesecloth bag or metal steamer. Immerse the spinach in the boiling water, and cover the pot.

Step 4

Set a kitchen timer for two minutes.

Step 5

Plunge the steamer basket into a bowl of ice water as soon as the timer rings. Leave the spinach in the cold water for about two minutes.

Step 6

Remove the spinach from the cold water and let it drain thoroughly. Pack the drained spinach in plastic freezer containers with 1/2 inch of headspace to allow for expansion. You can also use resealable plastic freezer bags.